The Process and Maturation Stability of Chihuahua Cheese with Antioxidants in Multiple Emulsions

Abstract

The protection of antioxidants compounds with multiple emulsions (ME) during the process of cheese and its maturation were evaluated. The treatments of Chihuahua cheeses were: traditional Chihuahua cheese (TC), Chihuahua cheese with ME without solution of polyphenols from grape (CC), cheese with ME grape polyphenols encapsulated (EC) and Chihuahua cheese with free grape polyphenols (FC). The physicochemical analysis showed that the TC was similar (P > 0.05) to the EC in pH, moisture and protein for 45 days. The EC showed a higher (P < 0.05) content of phenols, 1, 1-diphenyl-2-picrilhidrazil and 2,2′-azino-bis(3-etilbenzotiazolin)–6-sulfonic acid than the TC, the CC and the FC. Texture analysis showed similar results (P > 0.05) between the TC and the EC. Differences in the microstructure of the cheese were observed between TC and CC with EC and FC. Practical Applications Nowadays is important to cope the excess of free radicals produced by oxidative stress. The antioxidant compounds can be supplied by functional foods. It can produce a functional semi-mature cheese based on a variation of Cheddar cheese with antioxidant compounds through the addition of multiple emulsions with grape polyphenols. This cheese manufactured with multiple emulsions contain polyphenols of grape and it had physicochemical characteristics and texture profile similar than the traditional cheese, but with a higher antioxidant capacity. The functional Cheese developed is an interesting alternative because the process and maturation does not change in comparison with traditional cheese, only it is necessary to addition of the multiple emulsions with polyphenol of grape in the stage of cheddaring.